Cooking and heating equipment for catering

What cooking equipment does a professional kitchen need?

The choice of cooking equipment for catering depends on the type of kitchen, the workload and the dishes prepared each day. Not every business needs the same equipment, so it is worth choosing each machine according to its function.

Professional griddles

The professional griddles let you cook meat, fish, vegetables, sandwiches and other foods directly on a hot surface. They can run on gas or electricity and there are models with different widths, power ratings and plate types.

Professional fryers

The professional fryers are designed to work continuously in bars, restaurants, cafés and fast food businesses. There are electric and gas models, with different tank capacities depending on the production volume.

Professional ovens

The professional ovens allow a wide variety of preparations and are essential in restaurants, pizzerias, bakeries and other catering businesses. This category includes convection ovens, pizza ovens and other specialised equipment.

Professional cookers

The professional cookers let you work with several pans and preparations at the same time. Depending on the needs of the establishment, you can choose countertop cookers or freestanding models with different numbers of burners.

Barbecues and roasting equipment

The professional barbecues are designed for restaurants, grill houses and businesses that want to prepare meat, fish and other foods with a specific cooking system and a high work capacity.

Salamanders

The professional salamanders are very useful for gratinating, browning, heating or finishing dishes before service. They take up little space and apply intense heat directly onto the food.

Bain-maries

Professional bain-marie equipment keeps prepared food at a stable temperature during service without applying direct heat. It is common in professional kitchens, buffets and service lines.

Professional paella burners

The professional paella burners run on gas, work with large-diameter pans and are a practical solution for rice restaurants, restaurants, caterers and businesses that prepare paellas and other dishes in large pans.

Cooking and heating equipment for bars, restaurants and professional kitchens

Every business needs a different combination of equipment. A bar may mainly need a griddle and a fryer, while a restaurant may combine cookers, ovens, fry-tops, salamanders and other cooking systems.

That is why, before choosing cooking and heating equipment for catering, it is important to consider the space available, the type of power supply, the power needed and the expected volume of service.

At Maquinaria Hostelería MR you can find a range of professional cooking solutions to equip or refurbish your kitchen.

What should you consider before buying?

Before buying professional cooking equipment, it is worth checking several points:

• Type of power supply: gas, electricity or three-phase, depending on the equipment.
• Power needed.
• External dimensions and space available.
• Production capacity.
• Type of use and expected working hours.
• Ease of cleaning and maintenance.
• Compatibility with the existing installation at your premises.

Getting these points right helps you avoid buying a machine that is too small, too large or unsuited to the way the business works.

Keeping food hot and serving

• The bain-maries keep sauces and side dishes in Gastronorm containers; the tray to keep food hot and the soup kettles do so on the buffet.
• The hot cupboards wall, central or pass-through, and the plate warmers on castors keep food and plates hot, and the heated trolleys carry hot Gastronorm trays; the infrared heat lamps, the plate at the pass.
• The heated tapas displays display hot tapas and portions on the counter.
• The milk urns, the hot drink urns and dispensers, the water boilers, the hot chocolate machines and the filter coffee machines serve hot drinks at breakfasts and buffets.

Café, desserts and snacks

• The professional toasters toast bread for breakfasts.
• The waffle makers, the crêpe makers and the wafer makers make waffles, crêpes and cones.
• The hot dog machines heat sausages with rollers or steam.

Frequently asked questions about cooking and heating

Gas or electric?

It depends on your premises: gas equipment needs a gas supply and a flue, and electric equipment the power and voltage shown on each product page, 230 V or 400 V three-phase.

How long does shipping take?

Cooking and heating equipment ships in 3 to 5 days.

Not sure which equipment to choose?

Every kitchen works differently. If you are unsure between several models or do not know what equipment your business needs, tell us what type of establishment you have, what products you prepare and your approximate workload.

Before you buy, let's talk about how you work.

Ask us for a quote